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Meat
Easy
50 Minutes
Diets 
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pita
ground beef (I use a blend of 40% ground lamb and 60% ground beef)
hand-shredded tomatoes, squeezed to remove the juice, to your preference
chopped onion, to your preference
Gefen Frozen Garlic or other chopped garlic, to your preference
chopped parsley, to your preference (for the meat mixture plus extra for serving)
baharat, to your preference
prepared techina (I use Har Bracha Tahini, blended with ice, water, a pinch of salt, and a bit of lemon juice to taste)
roasted, seedless jalapeños, sliced and mixed with Tuscanini Olive Oil and garlic
pickled veggies of choice for garnish
Put one to two pounds of your ground beef into a bowl.
Thoroughly hand mix the hand-shredded tomatoes, chopped onion, chopped garlic, chopped parsley and baharat into the ground meat (amounts are to your preference).
Cut pita in half, leaving two semi-circle pockets.
Fill evenly throughout with the meat blend. Maintain consistent thickness in order to ensure even cooking.
Place stuffed pita onto a pan with medium-high heat. Cook for two to three minutes on each side, and then two to three minutes on the open side down.
Remove arayes from pan, cut into triangles and place on vented tray.
Place tray in oven for six minutes at 375 degrees Fahrenheit.
Remove from oven and place pieces on a serving tray. Drizzle with pico de gallo, tahini, jalapeños, and fresh chopped parsley. Garnish with pickled veggies and serve!
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